Makes: 6 to 8 servings
Time: About 1 hour
My friend John Willoughby found this recipe in a southern boardinghouse nearly 20 years ago. It’s become my go-to cobbler recipe, because it’s essentially perfect. I love this with blueberries, but you can make it with any fruit you like.
Cobbler dough is somewhere between a biscuit and a cookie: fluffy, a bit flaky, buttery, and at least slightly sweet. The key is not overmixing the dough; get it so that it’s just combined, barely holding together, then drop it onto the filling in mounds, leaving space for steam to escape from the cooking fruit. Recipe from How to Cook Everything.